"Fall is here, and it's my favorite season of the year. In the Northeast, it's all about leaves changing colors, pumpkins, and of course, apples! Red Jacket Orchards cider is the perfect accompaniment to any meal. This roast chicken recipe is all about comfort and simplicity — something we all can relate to right now. The apple cider and juice create a sweet, tangy gravy style sauce to serve over the chicken and veggies."
1 whole chicken (4-6 lbs), pat dry
1 lb red potatoes, cut in half lengthwise
1 onion, cut into large wedges
3-4 carrots, peeled and cut into large chunks
1 lemon, cut in half
1 cup Red Jacket Orchards apple cider
1 cup Red Jacket Orchards Fuji apple juice
Layer potatoes, onions, carrots, and thyme sprigs. Add salt, pepper, and oil. Stuff the chicken with lemon and thyme. Place the chicken on top and rub with oil. Place it in the oven and cook at 425 for 20 minutes. Lower the temperature to 400 and cook through (35-50 minutes more). Remove the chicken and veggies to rest. Add 1 cup of Red Jacket Orchards Fuji apple juice to the remaining juice and cook down until halfway gone.